Brown Sugar Blueberry Pie

As promised…. here is my recipe for Brown Sugar Blueberry pie, straight from ingredients I had in my pantry! (except for the crust- sorry Monica, but I went pre-made this time around!)

4 cups of fresh blueberries (check for stems if you picked them off the bush like me!)
3/4 cup light brown sugar (or Splenda brown sugar blend)
1/4 cup white sugar (or granulated Splenda)
1/4 cup Bisquick mix
1/8 cup fresh lemon juice
1 tablespoon lemon zest
2 tsp. ground cinnamon
1 tsp. sea salt
2 tablespoons unsweetened apple sauce
2 Pillsbury refrigerated pie crusts

Follow the directions for the 2 crust pie on the box. For the crust top, you can choose to keep it whole and pierce it, or come up with something cute like I did and create a lattice or other decorative top!

For the filling, whisk together sugars, lemon juice, zest, cinnamon, salt, Bisquick and applesauce until combined well. Add whole blueberries and stir. Pour into the 9inch pie crust and make sure it is evenly spread. Add the top crust and brush with a slurry of milk and egg wash.
Bake for 15 minutes at 450. Cover the crust edges with tin foil (or a handy little pie crust silicon cover), reduce heat to 375 and cook for an additional 45 minutes until bubbly. Let it cool for at least 2 hours at room temperature.
The inside of the pie will continue bubbling, but then will congeal, giving you the perfect slice when the time comes to cut.

Top with whipped cream (of course), and enjoy!

One thought on “Brown Sugar Blueberry Pie

  1. Damnit do I have to resource to store bought dough?!?!?! NEVER!Your looks soo good.. I choose to cook my filing (some of it) instead of naked like you did :)Post is coming up sometime today.PS: Still ugly! (mine, not yours!)

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